Local Man Wins Sandwich Contest at Woodstock Fair

Raymond Gravelin of Woodstock has won the blue ribbon in the Sensational Sandwich Bread contest at the Woodstock Fair for his Light Rye Sandwich Bread with Golumpki Filling (Polish Stuffed Cabbage). This newly themed contest at the fair was in celebration of the 250^th Birthday of the Sandwich in 2012!

Gravelin enjoys baking and cooking with his wife, so for the competition, his wife (being of Polish descent) gave him the idea for his Light Rye Sandwich Bread with Golumpki Filling, which is a classic Polish Stuffed Cabbage. Rye bread tastes best with Golumpki but Gravelin wanted to create a light rye bread which he figured would make for a better sandwich. This is Gravelin's second blue ribbon in the bread contest at the fair. He won his first blue ribbon back in 2004 for his Birthday Babka recipe. This year, Gravelin won a $150 cash prize, plus his recipe now moves on to national judging were it will compete against 34 other first place winning recipes from state and county fairs across the country for a $1000 grand prize.

Check out his award-winning sandwich recipe below!

Fleischmann's Yeast "Sensational Sandwich Bread" Contest

Raymond Gravelin of Woodstock, 1st Place, 2012 Woodstock Fair

Light Rye Sandwich Bread with Golumpki Filling (Polish Stuffed Cabbage)

Rye Sour Ingredients: Required as the foundation of some great Rye Breads. Can be made ahead to lessen prep time.

2 medium onions, coarsely chopped

4 cups rye flour, stone ground preferred

3-1/2 cups hot water (120 - 130 degrees F)

2 packages Fleischmann's Dry Yeast

1 tablespoon caraway seeds

Length of cheese cloth to tie the onion pieces

Sour Preparation:

1. Tie the onion pieces into a bag made with the cheesecloth. Put aside.
2. In a large bowl, measure the rye flour and water. Stir to mix. Sprinkle on the Fleischmann's yeast and work into the rye mixture. Add caraway seeds.
3. When the mixture is thoroughly blended, push the onions down into the center of the sour. Cover tightly with plastic wrap and put aside overnight, but no more than 24 hours. Lift out the onions, scrape the sour off the cloth and discard the onions.
4. The sour can now be used as part of the sponge in all sour rye breads. It can be refrigerated for later use.

Dough for the Bread:

1-3/4 cups warm potato water (approx. 120 degrees F)

1 tablespoon sugar

2 packages Fleischmann's Rapid Rise Yeast

1 cup rye sour (warmed gently in microwave if it has been refrigerated to 100 degrees F)

1 cup warm mashed potatoes (approx. 100 - 105 degrees F)

2 cups light rye flour

2 tablespoons rye bread improver

1-1/2 tablespoons table salt

1-1/2 tablespoons caraway seeds

5-3/4 cups bread flour

Preparation:

1. In a mixer or by hand combine 2 cups warm potato water with sugar and Fleischmann's yeast. Mix and let sit for 10 minutes.
2. Add the rye sour starter and the remaining ingredients. Mix on low speed for 2 to 3 minutes with a dough hook, then increase to medium speed and mix 6 minutes longer, be sure all the flour is absorbed into the dough.
3. Remove from the mixing machine to counter; add flour as necessary while kneading by hand to achieve a stiff dough not sticking to your hands. Place in greased bowl and cover with plastic wrap. Let rise for 30 to 35 minutes at 70 degrees F or until doubled in size.
4. Portion into 3 equal pieces of dough and shape into oblong or round loaves, place on baking pans that have been sprinkled with semolina flour or fine cornmeal. Cover with a damp (not wet) cloth and let rise for about 30 minutes at 75 to 80 degrees F until nearly doubled in size (on top of stove is fine).
5. Carefully remove the damp cloth, then slash the dough 3 times across the top with a very sharp knife or razor blade about 3/4 of an inch deep. Immediately place in a pre-heated 375 degree F oven. Spray cool water into oven at the sides only, (not onto the loaves) this will create stem and help with crust development. Bake for 35 to 40 minutes until golden brown or until center is 180 degrees F. Test loaves for doneness by tapping bottom. Hollow sound indicates they are
   done.
6. Cool the bread on wire racks for at least 1 hour before slicing.

Golumpki Sandwich Filling: This delicious filling starts with sautéed shredded cabbage, diced onion and celery, and cooked with petite cut canned tomatoes and tomato sauce. Then pre-cooked ground beef and rice meatloaf (chopped into bite-size morsels) is added to the sautéed vegetables, creating the taste of an original Golumpki between rye bread. Or, fill with leftover warmed Golumpki (chopped).